Chard Soup

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Chard Soup

 

1 pound chard

2 tablespoons oil

1 carrot, cut into 1/4-inch dice

1/2 cup diced celery, 1/4-inch dice

1 cup diced fennel, 1/4-inch dice

1 cup thinly sliced leeks, white part only

2 cups diced, raw, peeled potato, 1/4-inch dice

6 cups vegetable stock

1 cup diced tomato, 1/4-inch dice

1 teaspoon fennel seeds, crushed or ground into a powder

few gratings of fresh nutmeg

grated zest of 1 lemon

kosher salt, to taste

freshly ground pepper, to taste

 

Separate the chard leaves from the stems. Thinly slice the stems (stalks) and

cut the leaves crosswise into 1/2-inch wide ribbons.

Heat the oil in a large saucepan or Dutch oven over medium high heat. Add the

carrot, celery, fennel, leeks and chard stems and cook, stirring frequently,

until the vegetables soften, 5 to 10 minutes.

Add the stock and bring the soup to a simmer. Add the potatoes and simmer the

soup, covered, over medium heat until the potatoes are tender, 15 to 20 minutes.

Uncover, and with a fork, mash some of the potatoes against the side of the pan

to thicken the soup.

Add the chard leaves and tomato to the soup, and cook until the chard is tender,

about 5 minutes.

Stir in the fennel, nutmeg and lemon zest. Season to taste with salt and pepper

and serve hot.

Serves 4 to 6.

 

 

 

 

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